Pineapple Rye Sourdough Bread

Another rye bread which tastes better a few days after baking. Thanks to the addition of the pineapple bread was soft and fresh to the last slice.

Final Dough:

535 g sourdough starter (100% hydration)

615 g pineapple, blended into a  fine purée

500 g water

24 g salt

1200 g stone ground rye flour

In a large mixing combine all of the ingredients, cover and let ferment for 10 hours.


Then put the dough into two loaf pans and let them proof for 2 hours and 30 minutes.

Dough in the Pans

Loaves ready to proof

Preheat your oven to 500F (extra 40-50 minutes for proofing the loaves).

Fully proofed loaves

Bake for 20 minutes at 480F, for 20 minutes at 460 F and for 20 minutes at 400F (without the pans).

Loaves just removed from the oven

Submitted to Yeastspotting.



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